I’m just going to come out and say it – I’ve never been a huge fan of traditional gravy. But before you get all up in arms about it, let me tell you why. Most of the time, I find gravy to either be completely bland or just carry the same exact flavor as the meat I’m pairing it with. Now don’t get me wrong, I do love gravy on a warm bed of mashed potatoes, but when it comes to gravy on meat, I’m looking for a little flavor variation. I need my gravy to add complexity, not give the exact same flavor as my meat in a liquid form, you feel me?
That’s why I created this savory miso gravy as the perfect sidekick to any meat you’re looking to sauce up. It’s subtle enough to let the flavor of your meat shine through, but complex enough to add a new flavor profile that takes your dish to the next level. Plus, this gravy is dairy-free, low-calorie, can be made vegan, and takes a mere fraction of the effort to make as compared to traditional gravy. Ps, if you’re not sure where to find red miso paste or dashi stock, head over to your local Asian grocery store or search online to order.
“It appears gravy hung about in various forms during the Byzantine Empire, with the term first turning up as gravé in Middle English. In the 17th century, the French began to perfect the recipe. The Brits took it up as well and added mint, calendula blossoms, and butter in the mix, which was then shifted over to colonial America.”
– professional moron
Savory Low-Calorie Miso Gravy
Ingredients
- 2 tbsp Red Miso Paste (red miso gives much more flavor than white miso)
- 1/2 tbsp Chicken Bouillon Powder (or mushroom powder to make vegan)
- 2 cups Water
- 3/4-1 cup All-Purpose Flour
- 1/4 cup Arrowroot Powder (or cornstarch)
- 2 tsp Dashi Stock (use kombu dashi to make vegan)
Instructions
- Add red miso paste, chicken bouillon powder, water, and 1/4 cup flour to a saucepan. Whisk to combine.
- Turn heat to medium low and whisk constantly, adding in arrowroot powder while you whisk to avoid clumps.
- Slowly add more flour, 1/4 cup at a time, to your saucepan while whisking. Your gravy should start to thicken.
- Then, add dashi stock and stir to combine. Continue to add flour while whisking until desired consistency is achieved, then remove from heat.
- Serve immediately over your favorite meat or tofu.
- Note: If you are preparing the gravy ahead of time, let cool before transferring into a glass container. Refrigerate for up to 5 days. When you re-heat your gravy, you may need to add a little water to thin it out.
Watch my video on how to make this recipe by clicking here.
